Italian pastry by Japanese confectionners, this is artistic in a Renaissance spirit and feels just sublime once in the mouth. Each sweets is detailed in alliance of thin layers. No dosage error, no excess of sugar, and very good raw products. My favorite: the Federico, a chocolate cake (I love black and rich-cocoa chocolate!) composed of chocolate mousse, with a heart of pistachio puree topped with raspberry jam, on a chocolate sponge base and crunchy gianduja royaltine, the while being coated with icing decorated with pink frosting and chocolate almond tiles. Phew, I think I have not forgotten a compound ^^ Icing on the cake: the ability to eat all the on-shelves pastry in the elegant tea room corner without any surcharge. How can you resist?